Description
This creamy Garlic Butter Shrimp Orzo is a restaurant-quality one-pan dinner that’s ready in just 30 minutes! Succulent shrimp and tender orzo pasta swim in a luscious garlic butter sauce that’s absolutely irresistible. Perfect for busy weeknights or impressive enough for company!
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp (16-20 count), peeled and deveined
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, divided
For the Orzo:
- 3 tablespoons butter
- 5-6 cloves garlic, minced
- 1½ cups orzo pasta (uncooked)
- ½ cup dry white wine (optional, or use extra stock)
- 3 cups chicken or seafood stock
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For Garnish:
- ¼ cup fresh parsley, chopped
- Extra Parmesan cheese
- Lemon wedges
Instructions
- Prepare the shrimp: Pat shrimp completely dry with paper towels. In a bowl, toss shrimp with paprika, garlic powder, salt, and pepper until evenly coated. Set aside.
- Sear the shrimp: Heat a large, deep skillet over medium-high heat. Add 1 tablespoon butter. Once melted and foaming, add half the shrimp in a single layer. Cook for 2 minutes per side until pink and just cooked through. Remove to a plate. Add remaining 1 tablespoon butter and repeat with remaining shrimp. Set all shrimp aside.
- Start the orzo base: In the same skillet, reduce heat to medium. Add 3 tablespoons butter. Once melted, add minced garlic and sauté for 1 minute until fragrant (don’t let it brown).
- Toast the orzo: Add the orzo to the skillet and stir constantly for 2-3 minutes until lightly golden and toasted. This step adds amazing nutty flavor.
- Deglaze (optional): Pour in white wine if using. Stir and let it simmer for 1-2 minutes until mostly absorbed.
- Cook the orzo: Pour in the stock, stirring to combine. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. The orzo should be creamy but not dry.
- Create the creamy sauce: Stir in heavy cream, Parmesan cheese, lemon zest, lemon juice, and red pepper flakes if using. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and becomes creamy. The orzo will continue absorbing liquid, creating a risotto-like consistency.
- Combine and finish: Return the cooked shrimp to the skillet along with any accumulated juices. Gently fold everything together and cook for 1-2 minutes until shrimp are warmed through. Taste and adjust seasoning with salt and pepper.
- Garnish and serve: Remove from heat. Sprinkle with fresh parsley and extra Parmesan. Serve immediately with lemon wedges on the side.
Notes
- Shrimp size matters: Larger shrimp stay juicier and are easier to cook without overdoing them. Avoid tiny salad shrimp for this recipe.
- Don’t skip toasting the orzo: This crucial step develops a nutty flavor that elevates the entire dish.
- Liquid absorption: If your orzo looks too dry during cooking, add stock ¼ cup at a time. If it’s too soupy, simmer uncovered for a few extra minutes.
- Make it lighter: Use half-and-half instead of heavy cream, or substitute part of the butter with olive oil.
- Wine substitute: If you skip the wine, add an extra ½ cup of stock plus an extra tablespoon of lemon juice for brightness.
- Fresh Parmesan is key: Pre-grated Parmesan contains anti-caking agents that prevent smooth melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pan
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1½ cups (approximately ¼ of recipe)
- Calories: 620
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 245mg